Mini cream pouch with vanilla cream for strawberry salad

Name: Mini cream pouch with vanilla cream for strawberry salad
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 6 TABLESPOONS Milk; 50 g Butter; 7-10 Tbsp Salt; 100 g Flour; 2 Eggs (Gr. M); 500 g Strawberries; 2 TABLESPOONS Strawberry fruit spread (without pieces and pips); 250 g Whipped cream; 1 pck. Vanilla sugar; 4 TABLESPOONS Vanilla liqueur (e.g. Licor 43); 2-3 TEASPOONS Icing sugar; 7-10 Tbsp Baking Powder

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

Treat your loved ones to a heavenly dessert. The creamy filling has something special: a shot of vanilla liqueur!

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

6 TABLESPOONS Milk
50 g Butter
7-10 Tbsp Salt
100 g Flour
2 Eggs (Gr. M)
500 g Strawberries
2 TABLESPOONS Strawberry fruit spread (without pieces and pips)
250 g Whipped cream
1 pck. Vanilla sugar
4 TABLESPOONS Vanilla liqueur (e.g. Licor 43)
2-3 TEASPOONS Icing sugar
7-10 Tbsp Baking Powder

Directions

1
For the choux pastry, boil milk with 7 tablespoons of water, butter and 1 pinch of salt in a pot. Add the flour at once and stir with a wooden spoon until a white layer forms at the bottom of the pot and the dough comes off the bottom as a dumpling. Put the dough into a bowl and immediately stir in 1 egg, let it cool down for about 10 minutes. Then stir the rest of the egg into the dough until a smooth mixture is formed.
2
For the cream puffs, fill the dough into a piping bag with a large star-shaped spout. Spray 8 small tuffs onto a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 20-25 minutes. Remove, cut open immediately with scissors and allow to cool.
3
Wash, clean and quarter the strawberries. Mix with the fruit spread, let it stand for about 1 hour. Whip the cream until stiff and allow the vanilla sugar to trickle in. Stir in liqueur.
4
Fill vanilla cream into a piping bag with a large star-shaped spout and fill cream puffs with it. Put the lid on top. Dust with icing sugar. Serve with strawberry salad.
5
Cut open the cream puffs immediately after baking. This allows the moisture to escape and the pastry remains crispy.